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Grilled Pepper Bruschetta

This Italian-style appetizer is perfect for parties. Anchovies melt into the toast creating a savory spread that guests will love.

Serves 4
Ready in 20 mins
Prep time 9 mins
Cooking time 11 mins
179 calories per serving


> 1/2 (13 oz) baguette
> 2 anchovy fillets in olive oil
> 1 red bell pepper
> 1 yellow bell pepper
> 1 tbsp olive oil
> 2 tbsp red wine vinegar
> 1/4 cup alfalfa sprouts


Preheat the oven to 400°F. Slice the baguette into ½-inch slices on a diagonal. Mince the anchovy fillets and mix with 1 tbsp oil from the can. Divide anchovy mixture among the bread slices. Set on a baking sheet and roast until slightly toasted, about 8 min.
Meanwhile, cut the peppers into 2-inch long strips and sauté in the olive oil over medium-high heat until slightly charred, about 5 min. Add 2 tbsp water and cover with a lid for 3 min. to soften peppers. Season with salt (in moderation).
Remove toasted slices from oven and divide bell pepper on top. Finish with a drizzle of red wine vinegar and a sprinkle of sprouts.

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